Biological evaluation of balady bread produced from wheat flour and sweet lupinus (termis) treated with gamma radiation [electronic resource].

Includes references.

This study was carried out to produce high protein balady bread. In this study, the sweet lupines (terms) are used as a new source of protein. Sweet lupines were irradiated in two doses (5 and 10 kGy) for preservation. Balady bread was made with supplementation of 5, 10% non¬irradiated and irradiated lupines. All samples of balady bread were examined for chemical composition and biological evaluation. Beside determining PER (protein efficiency ratio), FE (feed efficiency), cholesterol, triglycerides and lipids. The obtained results showed that 5% of irradiated with (5 kGy) had high value for (PER) than control, while total cholesterol; triglycerides and total lipids were reduced than control values.

Summary in Arabic.

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